4 Ingredient Peanut Butter Cheesecake Balls

Talk about easy recipes! These 4 Ingredient Peanut Butter Cheesecake Balls are at the top of my list. As soon as I saw this no-bake recipe on Food Network I knew I had to make them!

Please tell me that I’m not the only person that always forgets to set out the cream cheese when creating in the kitchen! One fabulous thing about this recipe is that the cream cheese doesn’t have to be at room temperature before you start. Woot!

These cheesecake balls have a hint of peanut butter, which is perfect if you like peanut butter.

If you love the taste of peanut butter, I recommend that you add more to your mixture. I give you permission to lick the spoon to make sure it has enough peanut butter flavoring. :o)

It literally took less than 10 minutes to whip up this mixture, scoop up the balls and get them in the freezer! The longest part of this whole process is waiting for them to harden in the freezer.

4 Ingredient Peanut Butter Cheesecake Balls

2-8 ounce chilled Cream Cheese

1 cup creamy Honey-Roasted Peanut Butter

1 package of Almond Bark

Crushed Honey-Roasted Peanuts (optional)

Place your cream cheese and peanut butter in your mixer and whip together using your paddle attachment.

Place the almond bark in a bowl and microwave for 90 seconds. Stir and, if needed, heat an additional 15 seconds until it’s smooth and creamy. (Pay close attention to your almond bark when you’re melting it. It may look like it hasn’t melted when it really has – stir, stir, stir.)

Using a fork, dip the cheesecake balls into the almond bark. Tap your fork on the side of your bowl to remove the excess almond bark. Place back on your parchment lined sheet and quickly sprinkle with the crushed peanuts (they harden fast). Refrigerate until it’s time to serve.

You shouldn’t feel stupid at all, Maggie! Almond Bark is very similar to chocolate but it’s used in candies (and much more) for dipping. You can definitely melt any type of chocolate you have available and use it with these cheesecake balls.

You can also make your own almond bark. Here is an easy recipe made with just a few ingredients. You can use chocolate or white chocolate or even peanut butter flavored chip morsels, like Nestlé chocolate chip morsels.

Follow the recipe to make ready to eat Almond Bark, or to use it for making the Oreo Ball Truffles (or any other kind of truffles) you can leave out the almonds, or crush them to a fine powder with a mixer or blender and stir them into melted chocolate mixture. You can use this recipe, with or without the almonds, for making chocolate, white chocolate, peanut butter, or even peppermint Almond Bark depending on what flavor of chip morsels you can buy locally.

To use this recipe for the Oreo Truffles Balls prepare as suggested to the melting stage without thefreezing/chill factor and use it for dipping the truffles into. You can also make this ahead of time and store in freezer or fridge, melting it again when you are ready to dip the truffles into it.

Sorry, meant to say for the Peanut Butter Truffles….been checking out so many truffle recipes and mixed them up. ;) Same recipe for making the Almond Bark though. You can also substitute peanut butter chip morsels and crushed/powdered peanuts for mixing in to the mix instead make peanut butter bark. Use to make the Peanut Butter Truffles for a double dose of yumminess! If you use crushed or powdered almond or peanuts to make your bark be sure to tell your gift recipients as some may have allergies to one or both…..and once it’s in powdered form it’s hard to tell that it’s made with almond or peanuts just by looking at it.

These sound absolutely AMAZING!!! I am going to share them to my Facebook, and may just make them for my husband soon, since he is bonkers over both peanut butter and cheesecake! *stopping by from Munching Mondays*

If you are pressed for time, you also should be able to make these as a “bar” cookie. I make them in squares every year. Press the peanut butter into a pan then pour on the melted chocolate and sprinkle with the topping. So easy and quick. (I use a 9 x 13 but my recipe is slightly different. Use your own judgement. The smaller the pan, the thicker they are)

Well reading the recipe I thought it was too good to be true, but reading all the comments my conclusion is: I have to be able to succeed this time :P
Everytime when I follow american recipes I do not like them and they are not the way they should be (I am a Dutchie who loves to bake).
Ps. I love your name, it is truly beautiful!
God bless you and your family :D

It seems like I normally see a mixture with peanut butter, cream cheese, and powdered sugar. Are these sweet enough without adding powdered sugar? I love that these don’t have the extra sugar, it just seems like they wouldn’t be sweet enough.

Trying to make this right now, the mixture isnveru soft, not possible to form the balls, it’s more like cakes icing.. just put in the freezer for some time and will try again when it’s it’s bit harder :) I hope I won’t forget it is there, but if i do, we can always eat it as an ice cream :D

To be totally honest mine didn’t last long enough for me to freeze them, Lisa! Since you’re thinking about making these for a wedding, I would definitely do a test run to see how they turn out – different kinds of chocolate make react differently to being frozen.

As far as refrigerating them, I would say that the “shelf life” would be the same as the cream cheese’s expiration date.

They sound sooooo good. I’m planning on making the for Thanksgiving as a surprise for my sister. You suggested doing a test run which I’m going to do the recipe calls for honey roasted peanut butter does it make a difference what type of peanut butter is used?

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